Name: Curried Couscous, Kidney Bean & Maple Broccoli-Acorn Squash Bowl
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 2 acorn squash; 2 crowns broccoli; 710 ml chicken or vegetable broth; 3 (398 ml) cans kidney beans; 1 ½ limes; 1 ½ red bell peppers; 1 ½ medium red onions; 1 ½ cups whole wheat couscous; black pepper; curry powder; extra virgin olive oil; garlic powder; parsley flakes; pure maple syrup; salt

Curried Couscous, Kidney Bean & Maple Broccoli-Acorn Squash BowlCurried Couscous, Kidney Bean & Maple Broccoli-Acorn Squash Bowl — a 45-minute dinner recipe with 15 ingredients, serving 6.Ingredients

2 acorn squash

2 crowns broccoli

710 ml chicken or vegetable broth

3 (398 ml) cans kidney beans

1 ½ limes

1 ½ red bell peppers

1 ½ medium red onions

1 ½ cups whole wheat couscous

black pepper

curry powder

extra virgin olive oil

garlic powder

parsley flakes

pure maple syrup

salt

Instructions

Preheat oven to 230°C (450°F). Line two baking sheet pans with aluminum foil for easier cleanup (optional).

Wash and dry the fresh produce.

Place maple syrup, oil, salt, and pepper in a large bowl; whisk to combine the sauce.

Separate broccoli heads into bite-sized florets and cut stems into smaller pieces; add to the bowl with the sauce.

Halve each acorn squash lengthwise, trim off the ends, then scoop out the seeds. Cut crosswise into ¼-inch-thick slices and add to the bowl; toss vegetables to coat.

Divide broccoli-squash mixture between baking sheets and spread out in an even layer. Place in the oven and bake, tossing halfway through, until veggies are fork-tender, 20-25 minutes. Remove from oven.

While the veggies are roasting, peel and small dice onions. Trim, seed, and small dice bell peppers.

Preheat a large pot over medium-high heat.

Meanwhile, drain and rinse beans; set aside to drain further.

Once the pot is hot, add oil and swirl to coat the bottom. Add onion and bell pepper; cook, stirring occasionally, until soft, 5-7 minutes.

Add beans, broth, and spices to the pot; stir to combine and bring to a boil over high heat.

Once the liquid is boiling, remove from heat; add couscous, and stir. Cover and let stand for 10 minutes.

Meanwhile, cut limes into wedges and set aside.

To serve, divide curried couscous, roasted veggies, and lime wedges between bowls. Enjoy!

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